Pasta e Fagioli with Italian Sausage
- 1 tbsp butter
- 1/4 cup olive oil
- 3 slices bacon, chopped into pieces
- 1 1/2 cups onion, chopped
- 1 tbsp garlic, minced
- 1/3 cup celery, chopped
- 1/2 cup carrots, grated
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 lb spicy Italian sausage
- 1 cup fresh tomato, diced
- 1 tbsp fresh Italian parsley, diced
- 1/4 tsp dried sage
- 7 cups chicken broth
- 3 14 oz cans garbanzo beans
- 1 1/2 cups pasta, small shells
- salt and pepper to taste
- Grated Parmesan or Romano cheese, for garnish
In a large stock pot heat olive oil and butter over medium heat, sauté onions and bacon. When bacon is crispy add garlic, celery, carrots, basil and oregano, cook for 2 or 3 minutes. Add sausage using a wooden spoon to crumble. Cook for 8-10 minutes until sausage is cooked. Add 2 cans of beans, tomatoes, parsley, sage and 4 cups of chicken broth. Bring to a boil then reduce heat and let simmer for 45 minutes. In a blender, puree 1 cup of soup, 2 cups of broth and 1 can of beans, until smooth, then return to heat. Add salt and pepper to taste. If serving immediately, add pasta to soup and cook for 10 to 12 more minutes or until pasta is soft. If not serving immediately, cook the pasta until tender and add to soup 5 minutes before serving. Garnish with Parmesan or Romano cheese and serve with glassed of Zinfandel.
Note: Pasta will soak up all the juices, so if pasta is added ahead of time the soup will be very thick.
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